Playful and artsy, Delhi’s only Spanish restaurant is pop-Baroque. The attentive waiters who begin dinner service with an array of olives and delicious fresh bread, are dressed like matadors. Tapas are served in clay bowls; try calamares a la romana (deep-fried marinated squid rings) with creamy aioli (a mixture of garlic and mayonnaise) or jamón de jabugo (cured Iberian ham with almonds). You can make a meal out of tapas, or, after some soup (chef Pedro Hoyos experiments with concoctions like green almonds in a garlic-cream base), sample entrées like grilled red-snapper fillet with sweet roasted garlic and red chilis served over sea-flavored potatoes. Finish with perfecto de platano (banana-and-honey parfait), an espresso or Spanish liqueur. There’s a well-priced selection of Spanish wines.